Improvement of functional properties of soy protein
The objective of this thesis was to study the effect of heat treatment and glycation on five industrially important functional properties of soy protein, namely solubility, emulsifying ability, water holding ability, acid gelation ability in soy yogurts and the heat stability of soy protein emulsion...
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Heriot-Watt University
2008
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.507309 |